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Nutrition Facts
Serving Size 307 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 300 mg 13%
Total Carbohydrate 20 g 7%
Dietary Fiber 5 g 20%
Sugars 7 g
Protein 16 g
Vitamin A 180% Iron 10%
Vitamin C 15% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Creamy Mushroom Lasagna

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
1 Tbsp garlic
1 small yellow onion, finely diced
1 Lb mushrooms, sliced
1 Tsp dried basil
1 Tsp Adams Reserve Mediterranean Oregano
1 Tbsp all purpose flour
2 cup(s) skim milk
1 1 pkg. jicama tortillas
15 Oz fat free ricotta cheese
2 10 oz. pkg. frozen spinach, thawed and drained
1 cup(s) part skim mozzarella cheese
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Preheat oven to 375ºF.
Heat half of oil in large nonstick skillet over medium high heat. Add garlic, onions, mushrooms, and dried seasonings. Cook several minutes until onions are soft and mushrooms have released their juices.
Remove mixture from pan. Place in a separate bowl and set aside.
Return same skillet to stove adding in remaining oil and flour. Cook for several minutes until flour is lightly browned, whisk in milk. Cook until milk has thickened.
Once thickened, stir in ricotta.
To build lasagna, place layer of tortillas on bottom of a greased 9 x 13 baking dish.
Spoon 1/3 of sauce over tortillas, layer 1/3 spinach, and mushroom mixture. Repeat three times.
Top lasagna with mozzarella and bake for 45 minutes.
Lasagna should be cooled a few minutes before cutting.



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